Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Structure; Foaming property; Pea protein isolate;
مقالات ISI سونوگرافی با شدت بالا (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: سونوگرافی با شدت بالا; Focused ultrasound; High intensity ultrasound; Stepped-thickness piezoelectric tube; Axial steps;
Keywords: سونوگرافی با شدت بالا; Micellar casein concentrate; High intensity ultrasound; Functional property; Structural characteristic;
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Soybean protein; Medium and long chain triglycerides oils (MCT and LCTs); Emulsion stability; Physicochemical properties;
Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Myosin; Structure; Interaction; Physicochemical property;
Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Whey protein isolate; Glucono-δ-lactone; Gelation property; Rheological property;
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Microbial transglutaminase; Soy protein isolate; Wheat gluten; Gel properties
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Transglutaminase; Cold gel; Soy protein isolate; Gelation property
Keywords: سونوگرافی با شدت بالا; Emulsifiers; High intensity ultrasound; Crystallization; Coconut oil; Palm olein
Keywords: سونوگرافی با شدت بالا; Non-ionic surfactants; Fish oil; High intensity ultrasound; Oxidative stability; Temperature; HLB;
Keywords: سونوگرافی با شدت بالا; Ignition; Explosion; Cavitation; Standing wave fields; High intensity ultrasound;
Keywords: سونوگرافی با شدت بالا; Soy protein; High intensity ultrasound; Transglutaminase; Riboflavin; Controlled release
Keywords: سونوگرافی با شدت بالا; Standing wave field; Acoustic forces; High intensity ultrasound; Finite volume method; Non-linear acoustics;
Keywords: سونوگرافی با شدت بالا; Crystallization; High intensity ultrasound; Cakes; Cookies; Pie crust; Sensory evaluation;
Keywords: سونوگرافی با شدت بالا; Cavitation; High intensity ultrasound; Grain size; Metal surface; Aluminium
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Structure; Emulsifying activity; Foaming ability; Gelation; Ovalbumin
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Acoustic agglomerate dispersion; Breakage probability
Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation
Keywords: سونوگرافی با شدت بالا; α-La; α-lactalbumin; β-Lg; β-lactoglobulin; CD; circular dichroism; DSC; differential scanning calorimetry; HIU; high intensity ultrasound; MQ; milliQ (water); NEM; N-ethylmaleimide; NTC; no temperature control; WP; whey protein; WPI; whey protein iso
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Soy β-conglycinin; Soy glycinin; Emulsifying properties; Physicochemical properties;
Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins
Keywords: سونوگرافی با شدت بالا; UV-C light; High intensity ultrasound; Nonthermal atmospheric plasma; Milk; Allergen; UV-C; Ultraviolet-C; SDS-PAGE; Sodium dodecyl sulfate polyacrylamide gel electrophoresis; Ci-ELISA; Competitive indirect enzyme-linked immunosorbent assay; PBS; Phosphat
Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Soybean protein isolate; Glucono-δ-lactone induced gel; Gel characteristics; Rheological measurements; Chemical interactions
Comparative study of high intensity ultrasound effects on food proteins functionality
Keywords: سونوگرافی با شدت بالا; Whey protein concentrate; Soy and egg white proteins; High intensity ultrasound; Viscosity; Dynamic rheology; Gelling properties;
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH
Keywords: سونوگرافی با شدت بالا; Hydroxypropylmethylcellulose; High intensity ultrasound; Emulsions; Stability; Interface;
Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication
Keywords: سونوگرافی با شدت بالا; High intensity ultrasound; Salmonella; DT-value; z-Value; Modelling; Kinetic